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Pesto Cheese Spread

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  Pine nuts/Slivered almonds 1⁄3 Cup (5.33 tbs)
  Ricotta cheese 8 Ounce (About 1 Cup, At Room Temperature)
  Neufchatel cheese/Mascarpone 8 Ounce (At Room Temperature)
  Pesto 1⁄3 Cup (5.33 tbs) (Purchased / Homemade)
  Salt To Taste

Place nuts in a 9-inch pie or cake pan and bake in a 350° oven until golden, 6 to 8 minutes; shake occasionally.
Set aside.
Meanwhile, with a mixer or food processor, beat ricotta, neufchatel, and pesto until well blended.
Add salt to taste.
Stir in half the nuts.
Mound cheese mixture on a plate.
Sprinkle with remaining nuts.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1630 Calories from Fat 1293

% Daily Value*

Total Fat 148 g227.3%

Saturated Fat 56.9 g284.6%

Trans Fat 0 g

Cholesterol 283.5 mg94.5%

Sodium 1999.4 mg83.3%

Total Carbohydrates 24 g8%

Dietary Fiber 1.7 g6.7%

Sugars 9.5 g

Protein 52 g104.9%

Vitamin A 58.6% Vitamin C 0.6%

Calcium 74.2% Iron 20.3%

*Based on a 2000 Calorie diet

Pesto Cheese Spread Recipe